Cajun Black Eyed Pea Salad

Servings

Serving size

about 1 cup

COOKING TIME

30 Minutes

CHILLING TIME

60 minutes (overnight is best)

This recipe can easily be multiplied or divided by 2 and makes great leftovers. Note that cooking time does not include chilling time.

Ingredients

2 15 ounce can Canned no salt added blackeye peas (drained and rinsed)

1 Large Shallots, raw (minced)

2 Medium stalk Celery, raw (diced)

1 small Green bell peppers (diced)

1 Tbsp. Olive oil

2 tsp. Apple cider vinegar

4 tsp. Salt Free Creole Seasoning

1/2 tsp. Salt

1 to taste Black pepper

Instructions

Place the black eye peas, shallot, celery, green pepper, olive oil, vinegar, Cajun seasoning, salt and pepper in a large mixing bowl.

Fold together until well blended.

Chill well before serving. Overnight is best.

Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch, hydrolyzed vegetable protein, or flour in Creole/Cajun seasoning.

Sodium

This is a not a low sodium recipe.

Recipe Notes

This is truly a Southern bean salad, with creamy black eyed peas and the zip of good Cajun seasoning. Tony Chachere’s Creole Seasoning offers a salt-free version as does Chef Paul Prudhomme. This is great under a simple piece of grilled fish, chicken, or steak.

You can make your own Cajun seasoning, but there are some good no-salt added versions on the market. Watch out for those that use potassium chloride instead of salt – they can have a metallic aftertaste.

"New Orleans food is as delicious as the less criminal forms of sin."

Mark Twain